Production of High-Value Nanoparticles via Biogenic Processes Using Aquacultural and Horticultural Food Waste.

The quantities of organic waste produced globally by aquacultural and horticulture are extremely large and offer an attractive renewable source of biomolecules and bioactive compounds. The availability of such large and diverse sources of waste materials creates a unique opportunity to develop new recycling and food waste utilisation strategies. The aim of this review is to report the current status of research in the emerging field of producing high-value nanoparticles from food waste. Eco-friendly biogenic processes are quite rapid, and are usually carried out at normal room temperature and pressure. These alternative clean technologies do not rely on the use of the toxic chemicals and solvents commonly associated with traditional nanoparticle manufacturing processes. The relatively small number of research articles in the field have been surveyed and evaluated. Among the diversity of waste types, promising candidates and their ability to produce various high-value nanoparticles are discussed. Experimental parameters, nanoparticle characteristics and potential applications for nanoparticles in pharmaceuticals and biomedical applications are discussed. In spite of the advantages, there are a number of challenges, including nanoparticle reproducibility and understanding the formation mechanisms between different food waste products. Thus, there is considerable scope and opportunity for further research in this emerging field.

Progress towards Sustainable Utilisation and Management of Food Wastes in the Global Economy.

In recent years, the problem of food waste has attracted considerable interest from food producers, processors, retailers, and consumers alike. Food waste is considered not only a sustainability problem related to food security, but also an economic problem since it directly impacts the profitability of the whole food supply chain. In developed countries, consumers are one of the main contributors to food waste and ultimately pay for all wastes produced throughout the food supply chain. To secure food and reduce food waste, it is essential to have a comprehensive understanding of the various sources of food wastes throughout the food supply chain. The present review examines various reports currently in the literature and quantifies waste levels and examines the trends in wastage for various food sectors such as fruit and vegetable, fisheries, meat and poultry, grain, milk, and dairy. Factors contributing to food waste, effective cost/benefit food waste utilisation methods, sustainability and environment considerations, and public acceptance are identified as hurdles in preventing large-scale food waste processing. Thus, we highlight the need for further research to identify and report food waste so that government regulators and food supply chain stakeholders can actively develop effective waste utilisation practices.